3 eggs
3/4 c. flour
2 tsp. cinnamon
1/2 tsp. salt
1 tsp. ginger
1/2 tsp. nutmeg
2/3 c. solid pack pumpkin
1 c. sugar
1 tsp. lemon juice
1 tsp. baking powder
1 c. chopped nuts

Beat eggs on high for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin and lemon juice. In a separate bowl mix flour, baking powder, all the spices and salt. Fold into pumpkin mixture.

Spread in a greased and floured pan 15x10x1 inch. Spread evenly on top with nuts. Bake at 375 degrees for 15 minutes. Turn out onto a towel that is sprinkled with powdered sugar.

Starting at narrow end, roll towel and cake together while still warm, jelly roll style. Set aside to let cool.

FILLING:

1 c. powdered sugar
4 tbsp. butter
6 oz. cream cheese
1/2 tsp. vanilla

Combine ingredients and beat until smooth. After cake is cool, unroll and spread filling over cake and roll again, jelly roll style. Sprinkle with powdered sugar. Wrap in wax paper and refrigerate.